Cook the rice as you like until fluffy.

Boil the vegetables (peas, carrots, and green beans) cut into medium pieces. Reserve 1 cup of the vegetable cooking broth.

In a separate pot, boil the pork belly (tripe) until it is fully cooked and any strong odor is gone.

Peel the potatoes, cut them into fries, and fry them in plenty of oil. Set aside.

In a skillet, sauté the yellow chili pepper (cut into strips). Add the pork belly, then add the green beans, carrots, and peas. Season with salt to taste. Let it cook, then add 1 cup of the reserved vegetable broth and let it simmer for 2 minutes with salt to taste. Add a splash of vinegar and it's ready.

Add the fried potatoes to this mixture and combine everything well.